Cranberry Orange Bread with Simple Glaze

Cranberry Orange Bread is a delightful combination of tangy cranberries, zesty orange, and sweet glaze. It’s a versatile treat that can be enjoyed for breakfast, dessert, or as a snack. The moist and flavorful loaf is perfect for sharing during the holiday season or any time of year.

Why We Love Cranberry Orange Bread

Delicious for Any Occasion: Whether enjoyed for breakfast, dessert, or a mid-day snack, this cranberry orange bread is a delightful treat that can be savored any time of day.

Perfect for the Holiday Season: With its festive flavors of sweet oranges and tart cranberries, this bread is a wonderful addition to any holiday table. It’s especially ideal for Thanksgiving and Christmas gatherings.

Utilize Seasonal Ingredients: Take advantage of fresh cranberries while they’re in season! You can even freeze extra cranberries to enjoy this bread year-round.

Sweet Glaze Elevates the Flavor: The orange glaze adds an extra layer of sweetness and citrusy flavor, making this loaf feel indulgent and special.

Ingredients

For the Loaf:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated orange zest
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed

For the Orange Syrup:

• 1/3 cup freshly squeezed orange juice
• 1/3 cup sugar

For the Orange Glaze:

• 1 cup confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh orange juice

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
2. In a medium bowl, sift together 1 1/2 cups flour, baking powder, and salt.
3. In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla, and oil. Slowly whisk in the dry ingredients until combined. Toss cranberries with remaining tablespoon of flour, then gently fold into the batter.
4. Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
5. While the loaf is cooling, make the orange syrup by heating orange juice and sugar in a saucepan until dissolved. Brush the warm loaf with the syrup.
6. Once cooled, prepare the orange glaze by whisking together confectioners’ sugar and orange juice. Pour over the loaf and let set before serving.

Tips

• Ensure the cranberries are coated in flour before folding into the batter to prevent them from sinking to the bottom of the loaf.
• Use fresh orange juice for the best flavor in both the syrup and glaze.
• Allow the loaf to cool completely before glazing to prevent the glaze from melting too quickly.